Broccoli in Hoisini Sauce with Parsnip “Rice”

Apr

2010

Saved in:- Main Courses,Raw Food Recipes,Starters

From Issue 21 of News From The kitchen

Serves 1 – 2 people

5c (500g/1.2lb) small broccoli florets
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon tamari

- Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer, then leave to stand for 10 minutes.

- Transfer the broccoli to a non-stick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through as the broccoli closest to the fan will dry quicker.

For the sauce

1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon yacon syrup or agave
1 teaspoon apple cider vinegar
3 teaspoons tamari
1/2 a garlic clove
1/2 a small de-seeded chili
1/2cm cube of fresh ginger

- Blend all ingredients in a high-speed blender.

- Mix with dehydrated broccoli when ready to serve

- Serve with the parsnip “rice”

For the parsnip “rice”

1.5 cups (275g/10oz) peeled parsnips
1.5 tablespoons pine nuts
1 tablespoon macadamia nuts
1 tablespoon light miso
1 tablespoon cold-pressed sesame oil
3 spring onions, finely chopped

- Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.

- Transfer to a bowl and stir in the chopped spring onions

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Nao

The recipe looks delicious!
I’ll definitely try this on the weekend.

One thing is, I live in Japan, and parsnip is not available here.
Do you have any option for “rice”?

From Russell: Do you have cauliflower or jicama? You can use either of those, but if you use jicama you’ll need to squeeze the excess liquid out of it after processing it.
alice

Hi Russel,

I just made this, its delicious!

This dish is what makes going raw easy.

also,Nao, I made “rice” with a mixture of carrot, cauliflower and broccoli.

:D
Hunsonby

I made the rice using a little tahini instead of miso, and hazelnuts instead of the pine nuts. Absolutely delicious! I’dd been a bit resistant to raw ‘recipes’ until now but this has changed my mind completely – yum!
Janell

Hi Russell!

Thank you so much for this recipe. As a matter of fact, thank you so much for taking the time to share these recipes. Seriously! I’m going to order your cookbooks. I love your presentation style – your passion for raw is so obvious.

Thanks so much..

Oh yeah, quick question – is that parsnip ANYTHING at all like jicama? If it is, I’ll definitely need a replacement – LOL

From Russell: Jicama will definitely work in this recipe too.
http://www.rawdorable.blogspot.com shannonmarie

Oh yummy, as are all of your recipes. Wish I could be at 105 Degrees to learn how to make some of them in person with you. Happy early birthday!
http://none Andy R

I just started eating Raw, again, and I was inspired by your recipe but made something different because I was hungry and didn’t have time or interest in dehydrating.

So I looked and put together Arrugula (rocket) grated carrots, broccolli raab, sprouted almonds, with a modification of your dressing, so it was great and thanks for the inspiration.

Cheers,

Andy
Sacramento, Ca
Linda

Hi Russell

I enjoyed my dinner so much last night it was perfect. Excellent recipe. Thank you!

Had to make two batches of the sauce as the rest of the family devoured it as a dip for their carrot sticks.
Yum Yum Yum :)
Livia

This would be a great dinner party recipe to entice / introduce sceptical people to living foods(Love it:)!

Thank-you for sharing it with us, Russell:)

xoxoxoxox
Renata

I made the broccoli recipe last night. The sauce is delicious but the broccoli is a bit crunchy… Maybe I should have left it a little longer on the dehydrator…

From Russell: Or you can use a little more salt/tamari
http://excellength.com Michelle B.

If there is anyone out there who would like to learn to make raw food….You have to get the Home Study Kit. OMG….I’m actually able to make my own recipes from scratch. In the past It was always such a daunting task to constantly read other peoples recipes just to make myself a raw meal. After reading the Home Study Guide and watching all the DVD’s at least twice each already…I feel like I’m ready to open my own raw food business. :)

The context is simplified in such a fool proof way that, if you don’t get it…”Maybe you should stay out of the kitchen.” He makes it look so easy and guess what…”It actually is.” Fortunate for me, I already had all of the necessary kitchen appliances. The only thing that I lacked was the Vitamix which I just purchased 2 weeks ago. Thanks Russell for making this Home Study Available to people like me who enjoy making and eating raw food but always struggled coming up with my own recipes. You gave me the “know how” and the science to making my own recipes taste great.

I know that I just said a mouthful but I can assure you, I am not affiliated with Russell or his staff…lol… Stop drooling and fantasizing of having a personal chef to make you these tantalizing recipes. The formula is in the book and dvd’s. If you have a blender and food processor, I would say that’s enough to get started. I’ve heard of people using their oven as a dehydrator. I personally have never tried it but I’m sure it works if the temperature is low enough. I’m done with purchasing raw uncook books. I can now make my own recipes from scratch. This book is highly informative and I recommend it to anyone who plans on staying on the raw food diet longer than 1 year. It is so worth the investment. I urge you to just charge the darn Home Study Guide so that you can be on your way to expanding your raw food intake/menu and enjoying tasty meals :)

ok, ok. I’m a big fan after the home study course…That’s obvious, right? But I’m reading the comments on the website and there are only a small percentage of you who are actually making the recipes. Most of you are dreaming of having Russell move in to your home so that he can be your personal chef…..trust me…you need to invest in the course. You will not be disappointed.

Michelle
GA
http://www.therawchef.com Russell James

Wow. Thanks, Michelle.
http://www.therawchef.com Russell James

Or you can use a little more salt/tamari
http://www.therawchef.com Russell James

The sauce is great as a dip!
MARY RILEY

GOOD MORNING,
I WOULD LOVE TO HAVE THE DVD COLLECTION OF YOUR CLASSES BUT AT THIS TIME I AM NOT ABLE TO AFFORD THEM. YOU ARE THE MOST AMAZING RAW FOODS CHEF I HAVE FOUND. PRESENTATION AND QUALITY ARE THE BEST. I AM NEW TO THE RAW FOODS DIET AND TRYING TO GO 100% . THANK YOU
Naomi

Ditto to everything you just said, Michelle! I, too, am LOVING the home study/DVD/Manual program I just purchased from Russell. (Russell … it is everything Michelle just described … and more. It is down-right inspiring. It's really given me hope that I can easily make all sorts of my own “inventions” … and is laid out so simply and logically. Thanks!) Naomi in NY
Be in Los Angeles

I tried this recipe – though with a couple improvisations. I substituted mushrooms and carrots for the nuts, used a little darker miso and did not follow the extra step of putting the broccoli in the oven. I was surprised and most pleased with the outcome and ease of preparing this dish. I still plan to prepare the “proper parsnips rice” as it looks like a healthy and tasty staple. Thank you for showing us all how to make RAW so very delicious.
Rachael

I just made/scarfed this down! I did jicama rice instead of parsnip rice because that's what I had, and I loved the light miso in it. Also, the sauce was fantastic.
Just wanted to say thank you for the recipe.
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http://www.easyrawfooddetoxdiet.com Raw Food Detox Diet

That looks soo good! Seems to be quite a lot of work though.
http://twitter.com/JennieWalker Jennie Walker

Michelle has convinced me to look into the home study course :) Russell, I just have to say…your recipes, your website, and blog are by far the most impressive and inspirational I've come across in the raw food industry. Beautiful presentation and you make it seem really simple!
Blended05

Oh my gosh…dinner tonight!! Off to the farmers market I go!
Jenniferhoech

I made this last night, it was magnificent. I found the broccoli a little too lemony alone but after putting the sauce on it, it was great. I also added mushrooms and red peppers to the broccoli mixture. Wish I would have made twice as much!
http://www.terrazzorestoration.net Polishing Terrazzo HOLLYWOOD

Delicious!
Cheryl P

Hi, I'm really new to raw food and would like to know if you have any suggestions as to what replacements I could use for nama shoyu, tamari and miso as we have soy allergies in the family. Really looking forward to trying all these great recipes!
http://www.therawchef.com Russell James Raw Food

You could use a non-soy miso like barley miso or brown rice miso in place of all of those.
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